Chocolate Pear Cake

Is it just me, or do plans rarely ever come to fruition? At first, I wanted to make a chocolate pear tart. I had it all planned out. I had the ingredients and all that jazz, but JUST when I started to make them I felt like baking a chocolate pear cake, instead! I imagined that the pears, chocolate, and buttercream would pair together well and OMG… they did!! Recently, I made a berry cake with a mascarpone whipped cream filling. It was beyond addictive as I LOVE mascarpone. It inspired me to do something similar for this cake. I whipped up a mascarpone buttercream flavored with brandy and reduced poaching liquid, from the pears. Did I mention that I poached the pears with brandy? ??? Anyhow, this buttercream is lighter and less sweet than the regular version. As a result, the chocolate and pears really are pronounced. We aren’t done yet! The cake is drenched in chocolate ganache and topped with a pear glaze made from the poaching liquid. I usually try to eat all my desserts in moderation but I can’t say the same for this one. Cheers to my lack of willpower ???. Hope you enjoy!

Chocolate Pear Cake

Rich chocolate cake enriched with poached pears smothered in a mascarpone buttercream with a healthy drizzle of chocolate ganache.

Course Dessert

Cuisine American

Prep Time40minutes

Cook Time30minutes

Total Time1hour10minutes

Servings10people

Calories153kcal

Authorjkanell

Ingredients

For the Poached Pears

4cupspeeled and diced pearsd'angou

2cupswater

1/2tbspvanilla extract

1/4cupbrandy

3/4cupbrown sugar

2tbsplemon juice

1/4tspcardamom

For the Cake

6ozbittersweet chocolate

6ozsemisweet chocolate

4ozbutter

3tspbaking powder

1/2tspbaking soda

2cupsall-purpose flour

1/2cupalmond flour

2tbspbrandy

1/3cuppoaching liquid

4large eggs

1cupwhole milk yogurt

1 1/3cupbrown sugar

For the Ganache

1/2cupsemisweet chocolate

1/4cupcream

1tspbrandy

For the Buttercream

3cupsconfectioners' sugar

6sticksunsalted butter

16ozmascarpone

1/4cupreduced poaching liquid

Instructions

To Poach the Pears

Add the water, brandy, sugar, vanilla, cardamom and lemon juice to a medium pot and bring to a boil. Add the diced pairs and lower temperature to a simmer. Cook until softened, about 20 minutes, and move the pear pieces to a bowl and allow to cool.

Reserve 1/3 cup of the poaching liquid and bring the rest back to a simmer and cook until reduced by about half. Remove from heat and allow to cool. Reserve 1/4 cup of the reduced liquid for the buttercream and then whisk in confectioners' sugar into the remaining liquid until the desired thickness is reached for a glaze.

For the Cake

Preheat oven to 350F. Butter and flour three 8" pans. I use cake strips to aid in even baking but these are optional.

Melt the chocolate and butter in a small bowl. You can use a double boiler or microwave at half power in 20 second spurts.

Sift the flour, ground almonds, baking powder and soda into a large bowl and whisk together.

In a stand mixer fitted with a whisk attachment add the eggs and sugar and mix on high for several minutes. Add the yogurt and melted chocolate mixture, brandy and 1/3 cup of poaching liquid and beat until well incorporated.

Add the flour mixture and mix on low until just combined. Fold in the poached pears carefully using a spatula.

Distribute the batter evenly to the three pans and bake at 350F for about 25 minutes or until a toothpick inserted in the center comes out clean.

For the Buttercream

Cream the butter until it lightens and changes texture, at least 5 minutes. Beat in the confectioners' sugar. Add the mascarpone cheese and 1/4 cup of the reduced poaching liquid. beat JUST until combined. If you over beat the texture will loose it's silkiness.

For the Ganache

Melt the chocolate, cream and brandy in a double boiler or microwave. Remove from heat and stir until all the chocolate is melted.

For the Assembly

Use a spatula to place a generous amount of buttercream on the first layer. Liberally drizzle the ganache on top and place second layer on top. Repeat steps and cover cake with a thin coat of buttercream. Scrape the vertical side down and pipe dollops on top using an 858 tip. Drizzle some ganache on top of the dollops and top with shaved chocolate. Spoon glaze on the center to form a pool and serve.

Recipe Notes

What!

Nutrition Facts

Chocolate Pear Cake

Amount Per Serving

Calories 153

* Percent Daily Values are based on a 2000 calorie diet.

Adding the chocolate ganache between each layer makes a huge difference. It really adds a richness to each bite.

Cake totally delicious at this point, but I had to go full out and add some more buttercream, chocolate and pear glaze!

I have to repeat, mascarpone buttercream is amazing! Just make sure not to overmix it!

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Welcome to Preppy Kitchen!

Thanks for stopping by! I’m John, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!